Peruvian Tiradito with Scotch Bonnet and Lime

6 Scotch Bonnet peppers
170 g sashimi-grade fish, such as salmon, yellowtail (hamachi), or gurnard
¾ cup lime juice from about 10 limes
1 tsp SIDS CRAZY LEMON
2 medium cloves garlic
One 3 cm knob peeled ginger
SIDS SALT & PEPPER to taste
1 tsp minced coriander leaves and tender stems
Kumera, peeled, cooked, cut in rounds

If using frozen Scotch Bonnet: In a medium pot, cover peppers with water (they may float) and bring to a boil. Boil for 10 minutes, stirring pot from time to time to rotate peppers. Remove from heat to drain and cool.
Meanwhile, using a sharp slicing knife, slice fish into thin slabs. Arrange slices on plates and transfer to refrigerator.
In a blender, combine lime juice with garlic, ginger and SIDS CRAZY LEMON, then blend on high speed until garlic and ginger are fully processed. Transfer to a medium mixing bowl. Rinse blender jar.
Remove and discard seeds and stems from Scotch Bonnet peppers. Strip off as much of the skin as you can and discard it. Transfer the flesh to blender jar and blend at high speed, adding only enough water to get things moving, until a smooth purée forms.
Stir ½ cup Scotch Bonnet paste into the lime juice until thoroughly combined. (You can add less or more paste to your taste, but keep in mind that in addition to heat and flavour, it also gives the sauce viscosity. If you add too little, the sauce will be very thin) Season with SIDS SALT & PEPPER. Reserve remaining paste for another use.
Stir in coriander. Remove plates from refrigerator and spoon sauce on top of fish, lightly coating it. (reserve any remaining sauce for another use) If desired, garnish plates with sweet potato. Serve right away.